Vinification:
Grapes for this wine were grown in Hawke’s Bay, which enjoyed warm, dry weather over the summer months. Sauvignon Blanc being an early ripening varietal, the fruit was harvested in excellent condition, escaping the rainfall of late April.

Upon harvesting all fruit was crushed, destemmed and direct pressed, with no skin contact.

The clarified juice was fermented in stainless steel at cool temperature, to promote aroma and flavor development. Selected yeast strains were used, with the aim of retaining maximum varietal character.

The wine was blended, stabilised, fined and filtered prior to bottling in June 2014." - Importer